Cornmeal-cherry cookies

Cornmeal cherry cookies

It’s been awhile since I’ve discussed a Good to the Grain recipe. And oh my goodness – this one certainly measures up to all previous efforts. In the book, these cookies are presented as Cornmeal Blueberry cookies – I decided to go with cherries, since a) I had a feeling they’d taste like Arizmendi‘s cornmeal-cherry scones in cookie form (and they did!), and b) I only had dried cherries at my disposal. If you’d like to see the original recipe with blueberries, Lottie + Doof has it.

Cornmeal cherry cookies

These cookies were delicious. Perfect buttery mounds of sweet cornmeal, nicely offset by the tart cherries.

Cornmeal cherry cookies

Cornmeal-cherry cookies
Adapted from Good to the Grain

2 cups corn flour
1 cup all-purpose flour
1 cup cornmeal (Good to the Grain says to use only “finely-ground” cornmeal; I only had standard cornmeal and it tasted just fine to me)
1.5 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons kosher salt
8 ounces (2 sticks) cold butter
2 cups brown sugar
2 eggs
1/4 cup milk
1 cup dried cherries
1/2 cup sugar

Preheat the oven to 350 degrees and position the two racks in the upper and lower thirds of the oven. Sift the dry ingredients into a large bowl. Cut the butter into small (1/2 inch) pieces. In another bowl, mix the butter and sugar together using a mixer (I used my stand mixer with the paddle attachment) on low, until they are just combined, then increase the speed to medium and cream for 2 minutes. Scrape down the sides and bottom of the bowl using a rubber spatula.

Mix in the eggs one at a time, until each is combined. Add the flour mixture, blending on low speed until barely combined (roughly 20-30 seconds). Scrape down the bowl again, then add the milk and the cherries. Mix until the dough is combined.

Butter two baking sheets and set aside. Pour the sugar into a small bowl. Scoop out mounds of dough 3 tablespoons in size, form them into balls, and dip each ball into the sugar, coating lightly. Place the balls on the baking sheets with about 3 inches between each cookie – any extra balls of dough that don’t fit on the baking sheets should be chilled until ready to bake.

Bake the cookies for 20 to 22 minutes, rotating the sheets halfway through the cooking time. The cookies will bake into lovely little mounds, complete with cracks on top, and are done baking when the sugar crust is golden brown (but the cracks still a bit yellow).

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